Ravi Kumar Email & Phone Number

Abu Dhabi Emirate, United Arab Emirates

United Arab Emirates

Mirfa

United Arab Emirates,

Position Summery:Responsible for operations and administation activities of the carious third party catering operations and to run the operations in must cost efficient and profitable manner to achieves maximum profit through customer satisfaction.Ensure that food is prepared in clean and hygienic manner and with the minimum of wastage.Ensure that supplies are ordered from stores in sufficient quantities to cover daily requirements as identified by menus and number of covers.Ensure that food items are handed and stored in accordance with internationally recognized standards.Ensure that fixed foodstuffs are defrosted in a manner that avoids loss of taste or wastage.To monitor validity of all food items received on site.Prepare menus in a manner which avoid repetiiton during cycle.Ensure supplies are ordered to cover all menu dishes to avoid changes to menu once approved by client.Motivate kitchen / Restaurant staff to a degree which reflects pride in their capabilities.Ensure that kitchens, restaurants and food storage facilities are maintained to the highest standard of cleanliness.Ensure that all operational equipment is maintained in good order.Ensure that stock control system are maintained up to date.

Kerala

Work ActivitiesEstimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. Resolve customer complaints about food quality or service. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Check quality of deliveries of fresh food and baked goods. Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. Arrange for maintenance and repair of equipment and other services. Total receipts and balance against sales, deposit receipts, and lock facility at end of day. Select or create successful menu items based on many considerations, and assign prices based on cost analysis. Recruit, hire, and oversee training for staff. Schedule work hours for servers and kitchen staff. Monitor food preparation and methods. General ActivitiesIdentify and estimate quantities of foods, beverages, and supplies to be ordered. Maintain relationships with customers and staff. Update and use job-related knowledge. Schedule staff work hours and activities. Evaluate health and safety practices against standards. Organize, plan, and prioritize. Make decisions and solve problems concerning menus and staff. Judge the quality of food, preparation, and job applicants.

Master Of Arts (M.A.), Tourism Management

Bsc, Catering Science & Hotel Mangement